Teriyaki Tempeh with Peanut Sauce

For the Tempeh
8 ounces tempeh
1/4 cup tamari or soy sauce
2 tbsp lemon juice
1 garlic clove, minced
1 tbsp grated ginger
1 tbsp brown-rice syrup
1 tbsp cilantro, chopped
2 tbsp peanut oil

For the Peanut Sauce
1/2 cup peanutbutter
1 green onion, thinly sliced
1 garlic clove minced
1 dried chili, finely chopped
2 tbsp brown-rice syrup
2 tbsp tamari or soy sauce
2 tbsp lemon juice
2 tsp ginger, grated

1 Cut tempeh into 3/4 inch cubes. In a broiler-proof, shallow dish, combine tamari, lemon juice, garlic, ginger, rice syrup, cilantro and peanut oil. Mix well and then add tempeh cubes. Cover and marinate overnight in the refrigerator, stirring ingredients occasionally.
2 Boil tempeh in marinade for 3 minutes. Turn the cubes and stir, then broil for another 3 minutes. Let cool.
3 Using a slotted spoon, remove tempeh. Thread cubes on skewers (1 or 2 cubes per skewer) and arrange on a platter
4 To make the sauce, combine peanut butter, green onion, garlic, chili, rice syrup, soy sauce, lemon juice, and ginger. Stir with a fork until fully incorporated. Serve sauce at room temperatuer (or genly heated) with skewered tempeh.

adapted from The Vegetarian Cook's Bible by Pat Crocker.

*Note you dont have to use tempeh... you can substitute vegetables, or use the sauce to make with rice noodles

Chai

Steps 1 and 2 can be repeated and reused.

1. Grind:
1.5 tsp coriander seeds
3 tbsp fresh cardamom pods

2. bring to a boil and let sit over night:
2 cups water
1/2 cup ginger
1/2 tsp black peppercorns
ground cardamom and coriander
1 cinnamon stick
3 cloves
1 dash allspice
3/4 tsp licorice root (optional)

3. Add 3 cups of (soy) milk and carefully bring to a low boil stirring continuously so as to not scorch it

4. Add 2 or 3 tablespoons good-quality black tea and simmer for 5 minutes

5. Strain and sweeten to taste with 2 to 3.5 tablespoons maple syrup, honey or sugar.